脂肽生物表面活性剂摇瓶发酵条件的研究  

Study on Conditions for Shaking Flask Fermentation of Lipopeptide Biosurfactant

作　　者：丁立孝[1] 何国庆[1] 栾明川[2] 刘晔[3] 林建强[3] 

机构地区：[1]浙江大学食品科学与营养系,杭州310029 [2]山东莱阳农学院食品科学系,莱阳265200 [3]山东大学微生物技术国家重点实验室,济南250100

出　　处：《中国食品学报》2005年第1期10-15,共6页Journal of Chinese Institute Of Food Science and Technology

摘　　要：目的:对选育出的脂肽生物表面活性剂高产菌株SD59的摇瓶发酵条件进行了研究。方法:通过正交实验和单因素实验等方法研究了各种营养和环境因素对菌株SD59发酵生产脂肽生物表面活性剂的影响。结果:优化的培养基组成(g/L):可溶性淀粉20.0,硫酸铵6.0,硫酸镁0.3,氯化钙0.08,酵母粉0.6,磷酸二氢钾2.0,磷酸氢二钠8.0,初始pH7.2;最佳培养条件为500mL三角瓶的装液量为200mL,接种量5.0%,培养温度36～38℃。结论:在此优化发酵条件下,脂肽表面活性剂的产量可达到1.2g/L。Objective:In this article,the shaking flask culture conditions of strain SD59 which had a high productive capacity of lipopeptide biosurfactant have been studied. Methods:The influences of the nutritional and environmental factors on the fermentation production are investigated through the orthogonal experiments and single-factor experiments. Results:The optimized composition of medium(g/L):soluble starch 20.0,(NH4)2SO4 6.0,Na2HPO4·12H2O 8.0,KH2PO4 2.0,MgSO4·7H2O 0.3,CaCl2·2H2O 0.08,yeast powder 0.6,pH 7.2. The optimal culture condition:500 mL flask containing 200 mL medium,5.0% seed culture,temperature 36～38 ℃. Conclusion:On such condition,the productivity of lipopeptide can reach above 1.2 g/L.

关 键 词：脂肽 生物表面活性剂 摇瓶发酵 微生物 

分 类 号：TS201[轻工技术与工程—食品科学]